Fish Sticks with Street Corn

Fish Sticks with Tartar Sauce and Skillet Street Corn

Ingredients

Fish Sticks

~1 pound white fish like cod

~1/2 cup white rice flour

2 eggs

1 cup bread crumbs (I blended homemade sourdough)

1/2 teaspoon salt

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Tartar Sauce

1/4 cup mayonnaise

1/4 cup dill relish

1 tablespoon minced onion

juice of 1/2 lemon

1/2 teaspoon dill

Skillet Street Corn

2 tablespoons olive oil

2 cans corn, drained

1/4 cup minced onion

2 tablespoons chopped cilantro

1/4 cup shredded parmesan

3 tablespoons mayonnaise

2 tablespoons yogurt of choice (I used lactose free Faye)

Juice of one lime

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/4 teaspoon salt

Instructions

Fish Sticks

Rinse and pat fish dry, then slice into ~1" wide strips, trying to keep all pieces relatively the same size.

Set up three bowls. Put the rice flour in one bowl. Put eggs in second bowl and beat until combined. In the third bowl, place bread crumbs and seasonings.

Coat each piece of fish in rice flour, then dip and coat completely in egg, and finally press into the bread crumb mixture and ensure that all sides are thoroughly coated.

Place parchment paper on the rack or basket of your air fryer. Spray generously with oil. Place fish sticks on parchment paper then spray tops of fish sticks generously with oil.

Pre-heat air fryer at 380 degrees for 4 minutes. Then, cook fish sticks for ~8 minutes. Flip fish over and continue cooking for ~4 minutes. Time will depend on the exact size of your fish sticks.

Tartar Sauce

Mix all ingredients together and adjust for taste. Set aside in refrigerator until ready to serve.

Skillet Street Corn

Heat a 14" skillet until hot. Add olive oil and corn, letting corn sit and cook undisturbed for 5-8 minutes, until corn is slightly charred.

While corn is cooking, mix together mayonnaise, yogurt, lime juice, and seasonings.

Once corn is lightly charred, mix in onion, cilantro, parmesan, and sauce and serve immediately.